Steamed Egg Soup Recipe

Beat eggs and combine with liquid

Crack the eggs into a medium bowl and whisk gently until the whites and yolks are just combined; avoid whipping in too much air. Measure 2 cups cold water and 1 cup stock; mix them together and warm slightly but keep lukewarm (about 40–50°C / 105–120°F) — you can microwave 20–30 seconds or warm on the stove briefly. Stir the warmed liquid into the eggs in a thin steady stream, mixing gently to create a uniform egg mixture.

Season and strain

Add 1 tsp kosher salt, 1 tsp white pepper, and 1 tsp light soy sauce to the egg-liquid and stir gently to combine. Pour the mixture through a fine-mesh sieve into a shallow heatproof bowl or individual ramekins to remove chalazae and any foam for a smooth custard texture.

Prepare garnish and mushrooms

If using shiitake, slice cooked mushrooms thinly. Thinly slice scallion green parts and julienne the ginger. Heat 1 tsp neutral cooking oil in a small skillet over medium heat; briefly stir-fry the ginger and mushrooms for 30–45 seconds until fragrant to remove raw edge, then remove from heat.

Assemble in steaming vessel

Place the strained egg mixture in the shallow bowl or divide between 2–3 small ramekins (for individual servings). Add the warmed stock gently into the egg mixture if you didn’t already combine it; scatter the prepared mushrooms, ginger, and about half the scallions evenly on top. Cover each bowl tightly with aluminum foil or a lid to prevent condensation from dripping onto the custard.

Steam gently

Bring a pot or wok with a steamer rack and about 1–2 inches of water to a simmer (not a rolling boil). Place the covered bowls on the rack, cover the pot, and steam over low-medium heat for 10–14 minutes for a shallow bowl (less time for ramekins: 8–10 minutes). The custard is done when the surface is set with a slight wobble in the center and no raw liquid. Avoid high heat or vigorous boiling to keep texture silky.

Finish and oil

Carefully remove the bowls from the steamer. Remove foil. Sprinkle the remaining scallions on top. Drizzle 1 tsp sesame oil and 1 tsp light soy sauce over the surface. Optionally, gently heat 1 tsp neutral oil until smoking and pour over scallions (optional bloom) for extra fragrance—do this carefully and from a short height so oil sizzles but does not burn the custard.

Taste a small spoonful and adjust seasoning with additional light soy sauce or white pepper to taste at the table. Serve warm.